Rice, W H <br/><br/>
Chemical, physical, and sensory characteristics of mozzarella cheese fortified using protein-chelated iron or ferric chloride.  [electronic resource] 

 -  Journal of dairy science  Feb 1998 
 - 318-26 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0022-0302 
<br/><br/><label>Standard No.: </label>10.3168/jds.S0022-0302(98)75580-8  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Caseins--analysis<br/>Cheese--analysis<br/>Chemical Phenomena<br/>Chemistry, Physical<br/>Chlorides<br/>Ferric Compounds--analysis<br/>Food, Fortified<br/>Humans<br/>Iron--analysis<br/>Iron Chelating Agents--analysis<br/>Oxidation-Reduction<br/>Sensation<br/>Taste